Citrus Pancakes with Honey “Butter”

AlisaFleming ~ Contrary to its bright appearance and flavor, citrus actually enjoys a peak season in the dead of winter. Perhaps it’s nature’s way of adding a little sunshine to the darker days. These citrus pancakes merge the light, tangy and cheerful flavors of orange and lemon with the warmth of whole grains for a Sunday brunch recipe that will take you right through to spring.

In a medium-sized mixing bowl, combine the orange juice, ¼ cup honey, lemon zest and egg. Use a whisk to make sure ingredients are mixed well.

In separate mixing bowl, combine the flour, cornmeal, baking powder and salt. Add the dry ingredients to the wet ingredients using a whisk to make sure mixture is combined.

In a small bowl, combine the softened dairy-free margarine or coconut oil and remaining honey, and set it in the refrigerator to firm up.

Add a small amount of vegetable oil to a preheated pan or griddle. Using a ¼ cup measure for each pancake, carefully pour the batter into pan or griddle.

Cook pancakes until they start to bubble on the uncooked side, about 2 to 3 minutes. When the bubbles start to appear, flip each pancake in the pan, and let them cook for another 1 to 2 minutes. Repeat the cooking process until all of the pancake batter is cooked. Keep the pancakes warm on a cookie sheet in a 200°F oven until you are ready to serve them.

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